Brace of Butchers – Rump of lamb roasted with new potatoes, green beans and vine tomatoes

Brace of Butchers on Queen Mother Square have provided us with this delicious recipe for marinated rump of lamb that is a firm favourite with customers. The recipe is as follows and best served with crushed new potatoes, beans and vine tomatoes.

METHOD

Pre-heat oven 180c

Heat an ovenproof frying pan, seal lamb all over until coloured Place in oven and roast 10 mins

Add vine tomatoes to the pan, baste meat with cooking juices, back in the oven for a further 5 mins Meanwhile bring a pan of salted water to the boil, carefully add the new potatoes bring to boil and cook until soft.

Drain potatoes, add knob of butter, grind of pepper and gently crush using the back of a fork

Bring a pan of lightly salted water to the boil and add green beans Bring back to boil and cook 2 mins

Bring a pan of lightly salted water to the boil and add green beans Bring back to boil and cook 2 mins

De-glaze pan with splash of water from potatoes Carve lamb

Spoon potatoes onto plate, beans next and pile lamb on top with vine tomatoes Drizzle sauce over

Dorset Food & Arts Festival

The Dorset Food & Arts Festival was founded in 2011 to celebrate the best of Dorset. It is run by a dedicated committee including the Duchy of Cornwall, The Dorset Farmers' Market, Dorset Food & Drink, Jack Daniels and Celebrating Poundbury.